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Addis Ababa (Amharic new flower) is the capital of Ethiopia. The site was chosen by Taytu Betul and the city was founded in 1886 by her husband, Emperor Menelik II, and now has a population of approximately 4 million.

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eFood:

Eating Ethiopian

Dictionary, Glossary, Teminology

Spelling, Pronounciation

How to serve

Historical Background

Categories

ethiopia, sauce, pepper, red, in, stewed, chicken, wat, doro

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FOOD

Berbere: Thick, red paste composed of paprika, salt, ginger, onion, garlic, ginger, cloves, cinnamon, nutmeg, cardamom, allspice, pepper, coriander, and fenugreek blended by water and oil.

Doro Wat: Chicken stew

Fenugreek: Little brown seeds that are ground into tan powder for spice seasoning

Injera: Thin, spongy pancake-like flatbread made from teff flour used to scoop up and wrap food in place of utensils

Niter Kebbeh: Spicy butter made from sauteeing onion, garlic, ginger, cinnamon, turmeric, cardamom, clove, and nutmeg in butter

Shiro Wat: Vegetable stew popular during religious fastings

Sik Sik Wat: Beef stew

Teff: Ancient grain of Ethiopia available in whole-grain form as well as ground (teff flour) in health food stores

Wat: Essentially means stew — typically made from base of berbere paste so it is hot and dense with spices.

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HISTORY

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(c)2004 [ 1044 ]

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